Hot-Chocolate-On-A-Stick

My oldest son Sébastien travelled to Belgium while studying abroad at The University of St-Andrews in Scotland.  While there he discovered Hot-Chocolate-On-A-Stick and declared it the best hot chocolate ever.  I set out to find the recipe and make it for him at home.  Several recipes I researched contained Eagle Brand Condensed Milk and cream which would really limit shelf life and the sending of it as gifts and also require cold storage.  After much digging around I finally found the decadent Belgian hot chocolate sticks Sebastien raved about.   This recipe will rival Brussel’s Wittamer Café beverage which is considered to be the best hot chocolate in the world!

The concept of Hot-Chocolate-On-A-Stick is simplicity itself:  heat up a mug of milk, stir in  your chocolate stick and enjoy!  This recipe is fun to make and would be a great project with kids.  One caveat is that water will not cut it for this decadent treat.  You must milk it to get the best texture and richness.  Trader Joe’s has one pound bars of Imported Belgian Chocolate for just $4.99 and that is what I used for this recipe.  Baby, It’s Cold Outside!  Warm up with Hot-Chocolate-On-A-Stick.

• Servings: 10
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Recipe Courtesy of “The Dessert Spot” blog

Ingredients:

8 oz Belgian Dark Chocolate, coarsely chopped

8 oz Belgian Milk Chocolate, coarsely chopped

1/2 c unsweetened cocoa powder

1 c powdered sugar

1/8 t salt

gallon size Ziplock bag

ice cube tray(silicone or regular old plastic kind!)

lollipop sticks

marshmallows, if using

 Directions:  Over a water bath(double boiler), heat water, do not boil.  Place chocolate in the top bowl of your water bath making absolutely sure NO WATER can splash into the chocolate as this will ruin the chocolate.  Melt the chocolate, remove from the water bath, and add cocoa, sugar and salt, mixing thoroughly until the consistency of icing is achieved.  Scoop all of the chocolate into the Ziplock bag.  Clip off one corner to use it as a pastry bag.  Fill 10 of the ice cube compartments with the chocolate.  Tap the tray forcefully over your counter to expel any air bubbles and achieve a surface as smooth as possible.  Add a lollipop stick in the center of each chocolate cube.  If using marshmallows, add them to the stick first before placing in chocolate.  I made 5 of each. Freeze for 20 minutes or throw the tray outside for 20 minutes if it’s below freezing, like I did!  Once set, pop out the chocolate as you would ice cubes.  Voilà!  10 Chocolate-On-A-Stick!

To serve, heat up 8 oz of your favorite milk, Stir in the chocolate pop.  Once it separates from the lollipop stick, continue stirring with a spoon until the chocolate has completely dissolved, about 3 minutes.  The stirring adds to the anticipation of the first sip of this decadent drink and is a welcomed meditative pause in your day.

The chocolate pops can be stored in a dry, dark cupboard at room temperature for several months. They make a great gift for Valentine’s Day.

The chocolates on a stick makes a perfect indulgence to share and lend themselves well to a Hot Chocolate Bar party.  Add-ins can include whipped cream, shaved chocolate, marshmallows, cinnamon, cardamom, nutmeg, vanilla, chili powder and even sea salt with a caramel drizzle.

They can spice up a romantic tête-à-tête by the firepit on a cold night where Prince Charming and I relaxed and caught up after a week of business travel.

Heat up a chilly day with the ultimate winter treat:  a seductive, steamy mug of the best Belgian Hot Chocolate outside of Belgium!  Thank you, Sébastien, for bringing this idea home to mom!